DAD’S MEATLOAF and TOMATO RELISH

DAD’S MEATLOAF and TOMATO RELISH


TOMATO RELISH
1 onion, finely diced
2 garlic cloves, minced
2 bay leaves
2 bell red peppers, cored, seeded and finely diced
2 tomatoes halved, seeded and finely diced
¼ cup chopped fresh flat leaf parsley
1 (12-oz) bottle ketchup
1 Tbsp. Worcestershire sauce
Kosher salt and freshly ground black pepper
Extra-virgin olive oil

MEATLOAF
1 lb. ground beef
1 lb. ground pork
3 eggs
Leaves from 2 fresh thyme sprigs
3 slices white bread, crust removed and torn into pieces
Sea salts and freshly ground black pepper

Coat a skillet with a 2-count of oil and place over medium heat. Saute the onion, garlic and bay leaves for a few minutes to a base flavor. Throw in the red peppers and cook them for a couple of minutes to soften. Now add the tomatoes; adding them at this point lets them hold their shape and prevents them from disintegrating. Stir in the parsley, ketchup and Worcestershire sauce, season with salt and pepper. Simmer the relish for 10 minutes. Remove from the heat, you should have about 4 cups of relish.

In a large mixing bowl soak the bread pieces in whole milk. Set aside. In a seperate large mixing bowl, combine the ground beef with the ground pork and mix well. Squeeze out the milk from the bread and add the bread to the mixing bowl. Add the eggs, 1 cup tomato relish, and thyme., season with salt and pepper. Mix well with hands. To test, fry a small "hamburger" patty of the meatloaf until cooked; the patty should hold together but still have a soft consistency. Taste the patty for seasoning.

Take a small baking tray and line with parchment paper. Form the meat into a loaf shape on the tray and top with another 1/2 cup of tomato relish.

Bake the meatloaf for an hour to an hour and a half until juices run clear and meat is tender, it should spring back lightly when pressed. Remove meatloaf from oven and let it cool a bit before slicing. Serve with remaining tomato relish on the side.

Yield: Serves 6-8.